FA RM SEPA RA TORS. 



167 



the water can be pumped directly to the tank holding the milk 

 and cream. From this place the water can be run out into 

 the stock-tank. This arrangement allows the milk to be kept 

 at the lowest possible temperature. 



It is just as essential to cool the milk during the winter 

 as it is during the summer. By pumping water through this tank 

 practically all the time, the water in the tank will be kept from 

 freezing. It is well to keep ihe sm-face of the water higher 



Fig. 103. — The average weight of dirt which falls from muddy udders dur- 

 ing milking is ninety times as great as that which falls from the same 

 udder after washing, and when udders are slightly soiled it is twenty- 

 two times as great. (Bui. 84, III.) 



than the surface of the milk in the can. This will prevent the 

 milk from freezing so easily. If the cold is too severe, a tank- 

 heater can easily be secured which will moderate the tem- 

 perature a trifle. 



Disposition of the Cream. — There are two ways of disposing 

 of cream on the farm: (1) selling it to creameries or other 

 parties, and (2) making it into butter on the farm. The former 

 method is usually the most advantageous. Creameries, as a 

 rule, are better equipped to control the quality of butter. The 

 price per pound of butter-fat is usually about 2 cents below 

 "New York Extras." A few of the best co-operative cream- 

 eries are able to pay more than that. 



